Honey, as a natural nutrient, contains a variety of phenolic compounds, which can be used as a hydrogen donor to directly combine with oxygen free radicals, scavenge oxygen free radicals and inhibit the activity of some enzymes, thus inhibiting the activity of oxygen free radicals. A variety of amino acids contained in honey may be related to scavenging free radicals. It is found that the proline content in honey is significantly related to its ability to scavenge free radicals. In addition, SOD (superoxide dismutase) in honey is also one of the reasons why honey is antioxidant. Honey contains tocopherol (vitamin E), ascorbic acid (vitamin C) and β -carotene (Crane, 1975), all of which are antioxidants. In addition, honey contains catalase and peroxidase, which can remove hydrogen peroxide in some cases and also have antioxidant effect. In an article published in 2002, professors engers and McKee of the Department of Food Science and Human Nutrition of the University of Illinois pointed out that the antioxidant content of honey per gram is 3 ~ 17 units, and that of fruits and vegetables per gram is 0.5 ~ 16 units, indicating that the antioxidant content of honey is equivalent to that of fruits and vegetables.

In an article published in 2002, Shi Lamu and Keane, professors of the Department of Nutrition at the University of California, pointed out that honey can transport antioxidants and protect human health. They pointed out that free radicals and reactive oxygen species promote human aging and lead to many diseases such as cancer and cardiovascular diseases. Humans can protect themselves from reactive oxygen species by absorbing antioxidants in food. Each gram of honey can provide up to 2 mg of phenolic antioxidants. In addition, many kinds of honey also provide a small amount of vitamin antioxidants, such as vitamin C. Studies have shown that phenolic antioxidants in honey are bioavailable and can protect human health. It is suggested that honey should be used to replace some sugar in food processing, which can increase the total amount of antioxidants ingested by human body.